Seared Chicken & Dijon Pan Sauce with Mashed Potatoes & Green Beans
Carb Conscious

Seared Chicken & Dijon Pan Sauce

with Mashed Potatoes & Green Beans

35 MIN
2 Servings
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From the Test Kitchen

This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon mustard and spicy maple syrup which lend rich, complex flavor to our seared chicken. Classic sides of creamy mashed potatoes and garlicky sautéed green beans round out the dish.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Seared Chicken & Dijon Pan Sauce with Mashed Potatoes & Green Beans
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1½ Tbsps Spicy Maple Syrup
  • 1 oz Salted Butter
  • 2 Tbsps Crème Fraîche
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the mustard, maple syrup, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the mustard, maple syrup, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!

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